Vegan Bacon BLT Grilled Cheese

My neighbor knocked on my door holding a block of tempeh and asked if I knew what to do with it. I'd been experimenting with vegan alternatives for weeks, and that random Saturday afternoon turned into an impromptu cooking session that resulted in this ridiculous sandwich. The tempeh bacon came out so crispy and smoky that we both stood at the counter eating strips straight from the pan. When we finally assembled the grilled cheese, the smell alone made her teenage son appear from his room asking what we were making.

I made this for my brother during his first month of going vegan, and he got quiet halfway through eating. I thought maybe something was wrong until he admitted he'd been missing BLTs more than he wanted to say out loud. He finished both halves and immediately asked if we could make it again the next day. That's when I knew this wasn't just another plant based experiment, it was actually filling a gap.

Ingredients

• Tempeh: This fermented soybean cake holds up to marinating and frying better than tofu ever could, and slicing it thin is the secret to getting those crispy bacon like edges.
• Soy sauce: Brings the salty, umami backbone that makes the tempeh taste savory and deeply flavored instead of bland.
• Maple syrup: Balances the saltiness with just enough sweetness and helps the tempeh caramelize beautifully in the pan.
• Smoked paprika: This is non negotiable for that smoky depth, if you skip it, you'll lose the bacon illusion entirely.
• Liquid smoke: Optional but transformative, just a half teaspoon makes the whole kitchen smell like a campfire in the best way.
• Sourdough bread: The slight tanginess and sturdy structure hold up to grilling without getting soggy, plus it crisps up like a dream.
• Vegan cheese: Look for one that actually melts, some brands just sit there sadly, so read reviews or ask around.
• Tomato: Use a ripe one and slice it thick enough to taste but thin enough that it doesn't make the sandwich slide apart.
• Lettuce: Romaine or iceberg both work, just make sure it's cold and crisp for that refreshing crunch.
• Vegan butter: This is what turns the bread golden and gives you that classic grilled cheese exterior.

Instructions

Marinate the tempeh:

Whisk together soy sauce, maple syrup, olive oil, smoked paprika, liquid smoke, garlic powder, and black pepper in a bowl until everything's combined. Toss in the tempeh strips and let them sit for ten minutes, flipping them once so both sides soak up the flavor.

Cook the tempeh bacon:

Heat a non stick skillet over medium and add the marinated tempeh in a single layer. Cook for two to three minutes per side until the edges are dark and crispy, then transfer to a plate.

Butter the bread:

Spread vegan butter on one side of each slice, making sure to go all the way to the edges. This is what creates that golden, crunchy crust.

Build the sandwiches:

Lay two bread slices buttered side down, then stack on a slice of cheese, half the tempeh bacon, tomato slices, lettuce, and another slice of cheese. Top with the remaining bread, buttered side facing up.

Grill to perfection:

Heat a large skillet or grill pan over medium low and place the sandwiches in carefully. Cook for three to four minutes per side, pressing down gently with a spatula, until the bread is golden and the cheese has melted into all the layers.

Serve:

Slice each sandwich in half diagonally and serve immediately while everything's still warm and melty.

Save

The first time I brought these to a potluck, someone asked if they were vegetarian, and when I said vegan, three people looked genuinely confused. One guy went back for a second half and admitted he'd been avoiding plant based food because he thought it all tasted like cardboard. I just smiled and handed him a napkin because the tempeh bacon had left a little smear of marinade on his chin.

Choosing Your Bread

Sourdough is my go to because the tang complements the smoky tempeh, but I've also used whole grain, rye, and even a good ciabatta when that's what I had. The key is picking something sturdy enough to hold all the layers without falling apart. I learned this the hard way with a too soft sandwich bread that turned into a soggy mess halfway through grilling.

Tempeh Bacon Secrets

The thinner you slice the tempeh, the crispier it gets, so take your time with the knife. I like to cut each block lengthwise into strips about a quarter inch thick. If you're new to tempeh, don't skip the marinade step, it's what turns this somewhat nutty, fermented block into something that actually tastes like bacon.

Making It Your Own

I've added avocado slices when I have a ripe one sitting on the counter, and the creaminess takes this sandwich to another level. Sometimes I swap in arugula for the lettuce when I want a peppery bite, or I'll spread a thin layer of vegan mayo mixed with a little sriracha on the inside of the bread before assembling. My friend always adds pickles, which I thought was weird until I tried it and realized the acidity cuts through the richness perfectly.

• Try adding a smear of Dijon mustard for a tangy kick.
• Throw in some thinly sliced red onion if you like a bit of sharpness.
• Use jalapeño slices for heat, just don't blame me if you can't stop making it that way.

Save

This sandwich has become my answer to anyone who says vegan food is boring or unsatisfying. It's messy, indulgent, and makes your kitchen smell like a diner, which is exactly what comfort food should do.

Recipe Questions

→ Can I prepare the tempeh bacon ahead of time?

Yes, you can marinate and cook the tempeh bacon up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before assembling your sandwiches.

→ What's the best vegan cheese for melting?

Cashew-based or store-bought vegan mozzarella alternatives tend to melt most smoothly. Brands specifically labeled for grilled cheese perform best. Avoid nut-free options if you have allergies to consider.

→ How do I get the bread extra crispy?

Use a cast-iron skillet or grill pan, apply vegan butter generously, and cook over medium heat rather than high. Press gently with a spatula while cooking to ensure even browning and better cheese melting.

→ Can I add avocado to this sandwich?

Absolutely. Layer thin avocado slices between the tempeh bacon and tomato for added creaminess and healthy fats. Add it just before grilling to prevent browning.

→ Is liquid smoke essential for the tempeh bacon?

Liquid smoke enhances the smoky flavor but is optional. If omitted, increase the smoked paprika slightly or add a pinch of cayenne pepper for depth. The marinade still delivers great flavor without it.

→ What bread works best for this grilled cheese?

Sourdough or hearty sandwich bread holds up well to grilling and creates a crispy exterior while remaining soft inside. Gluten-free options work equally well if needed for dietary restrictions.